Near infrared spectroscopy in food science and technology pdf
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- Application of Near-infrared Spectroscopy for Assessing Meat Quality and Safety
- Infrared Spectroscopy for Food Quality Analysis and Control
- Near-infrared spectroscopy in food science and technology
Application of Near-infrared Spectroscopy for Assessing Meat Quality and Safety
Meat and meat products are important sources for human to obtain protein, vitamins and minerals, and has become an essential ingredient in the diet greatly prized by the consumer [ 1 ]. According to the analysis based on the Food and Agricultural Organization of the United Nations FAO Food Balance Sheet data, there has been a significant increase in global meat consumption over time as is shown in Table 1. The meat industry is no exception to this expectation. The characteristics of raw meat are easily affected by a great many factors, such as breed, sex, age, pre-slaughter and some post-mortern factors including transporting, storing time, temperature condition, et al. The changes muscles may undergo during these periods can influence many characteristics such as color, tenderness, flavor, and juiciness [ 3 ].
Quick jump to page content. Home Archives Vol. Physical measurements i. The obtained results were encouraging for chemical, texture and MI parameters, demonstrating the feasibility of real-time prediction of important indices for the milling plant settings. References Armenta S.
Infrared Spectroscopy for Food Quality Analysis and Control
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions. Infrared IR Spectroscopy deals with the infrared part of the electromagnetic spectrum. It measure the absorption of different IR frequencies by a sample positioned in the path of an IR beam. Currently, infrared spectroscopy is one of the most common spectroscopic techniques used in the food industry.
Typical applications include medical and physiological diagnostics and research including blood sugar , pulse oximetry , functional neuroimaging , sports medicine, elite sports training, ergonomics , rehabilitation , neonatal research, brain computer interface , urology bladder contraction , and neurology neurovascular coupling. There are also applications in other areas as well such as pharmaceutical , food and agrochemical quality control, atmospheric chemistry , combustion research and astronomy. Near-infrared spectroscopy is based on molecular overtone and combination vibrations. Such transitions are forbidden by the selection rules of quantum mechanics. As a result, the molar absorptivity in the near-IR region is typically quite small.
Request PDF | Near-Infrared Spectroscopy in Food Science and Technology | This reference gives food science professionals a working understanding of.
Near-infrared spectroscopy in food science and technology
With meat consumption steadily increasing each year, long-distance trade and storage in animal products are an essential aspect of the industry. The role of portable Near-Infrared NIR spectroscopy in optimizing meat production is not widely known. This technology can single-handedly replace numerous hazardous analytic methods to measure the quality and internal composition of meat at all stages of the supply chain. In , the most popular meat eaten was poultry, followed by pork, beef and veal, and lamb. The amount of meat produced globally is vast, extends into millions of metric tonnes MMT each year, and continues to rise, as shown in Figure 1.
Jarmo T. This paper is a review of optical methods for online nondestructive food quality monitoring. The key spectral areas are the visual and near-infrared wavelengths. We have collected the information of over papers published mainly during the last 20 years. Many of them use an analysis method called chemometrics which is shortly described in the paper.
Near-infrared NIR spectroscopy and NIR chemical imaging as process monitoring solutions in production of solid dosage forms. Metabolic profiling of food protective cultures by in vitro NMR spectroscopy. New PAT tools for assessing content uniformity, sampling error, and degree of crystallinity in pharmaceutical tablets.